My problem with Indian fare are the prevalent use of garbanzo bean and potatoes... ::)

The vast majority of dishes I've made have not called for these.

And Lola's list is mouthwatering...but I noticed she included two different Aloo (potato) dishes.I have only rarely made potato dishes (am starting to, I think, lately), but I don't know that I'd make them for O folks?

Posted by: Munchkin76, Saturday, February 2, 2013, 7:42am; Reply: 6

I've made a Malaysian Korma (don't be fooled it's quite spicy) recipe many times. I adapted it from a BBC recipe to make it on diet (things like using walnuts instead of cashews to make the creamy element etc). It involves some early work; roasting and grinding ones own spice blend (which I make en masse and freeze to save time), but it's oh so good. I've made it with lamb, chicken, or turkey and they're all fab. I usually serve it with steamed brown basmati rice and home-made spelt chapati.

I've made a Malaysian Korma (don't be fooled it's quite spicy) recipe many times. I adapted it from a BBC recipe to make it on diet (things like using walnuts instead of cashews to make the creamy element etc). It involves some early work; roasting and grinding ones own spice blend (which I make en masse and freeze to save time), but it's oh so good. I've made it with lamb, chicken, or turkey and they're all fab. I usually serve it with steamed brown basmati rice and home-made spelt chapati.

I'll post it on the recipe base if people are interested.

Andy

You have my vote.

Posted by: 815 (Guest), Saturday, February 2, 2013, 1:51pm; Reply: 8

ME!! :D It's my second favorite cuisine! What's not to love? All the breads that I can't have now..lolchapati, puri, paratha's...samosas.. basmati rice in any form..my favorite rice.I love mutter paneer, saag paneer, vegetable byriani.. dahls, most all vegetables cooked Indian style,sweets,... jellebies, gulab jamin, kheer, halva, burfi,and chum chums. OMG.. the only thing I don't eat is the meat dishes.I eat only vegetarian Indian cuisine. :)I make my own ghee, sometimes paneer, I've made my own curry powder and garam masala. LOVE IT! I just have to have it mild now in my old age.. I can't take the hot spice anymore.. which is an avoid so that's why it bothers me.. lol

I recently ate at a vegetarian Indian restaurant in CA and had an appetizer that was incredibly delicious, and I would love to know how to make it compliant, if it isn't already...Bhel Poori...

Bhel Poori is a chaat composed largely of deep-fried crunchy snacks most Indians here buy ready-made in cellophane bags. Puffed rice is okay, but some of the other stuff falls outside the "compliant" limits for many, I'm afraid.But, as a combination fresh-salad/crunchy-snack-food / spice-kick, it's got a super flavor-profile!The Concept is similar to that of the Tostada Salad - a fresh salad with plenty of crispy nacho strips in it - only Bhel Poori is, like, half, or more crunchy stuff.

I watched a video online, where it is made, and it looks great, and I'd probably be a slave to it if it were readily available... ::)